I am sharing the Best Espresso Steak Rub today. This delicious rub is perfect for Filet Mignon but works well on any cut of steak. This rub is rich and has complex flavors.
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This recipe for espresso rub yields about 1/2 cup so it is great to store in an airtight jar and use several times. You can also double or triple the recipe.
What is a Steak Rub?
A steak rub is like a seasoning but rubs are used more heavily than a seasoning. A rub is a great way to add flavor and texture to meat. For best results, brush the steak with olive oil or oil of your choice before adding the rub. Coat both sides with the rub by gently pressing the steak.
My favorite cut of meat to prepare with this rub is filet mignon. This is my go-to meal when I have guests coming for dinner. It always gets rave reviews and everyone agrees that it is as good as a filet from an expensive restaurant. Also, the espresso crusted filet is so good topped with homemade compound butter. Recipe for compound butter at the bottom of the post.
I always prepare this filet recipe by using the stove to oven method. You can find many videos online showing the stove-to-oven method.
How I Use the Stove to Oven Method
Preheat the oven to 425 degrees.
Apply Espresso Steak Rub to both sides of steaks that have been wiped with olive oil. Press the rub into the steaks.
Brown the steaks or filets in butter on the stovetop always using a cast-iron skillet. Brown all sides. Next, transfer the steaks in the cast-iron skillet to the heated oven. Cook until the desired temperature. I always use a digital thermometer.
Steak Temperature Chart
This steak temperature chart from Omaha Steaks is a great chart for the desired temperature for your steak. I shoot for 135 degrees and it usually takes 5 to 6 minutes in my oven. It is best to use a thermometer than to go by time.
The Best Espresso Steak Rub
- 1/4 cup Espresso Powder
- 1 tablespoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 1 tablespoon Coriander
- 1/2 teaspoon Cayenne Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Mix all ingredients well and store in an airtight container.
Blue Cheese Compound Butter
8 ounces or 1 stick of butter
1/2 cup of blue cheese
Mix together and place on a piece of parchment paper. Roll into a log and store in the refrigerator until ready to use.